Chopped Halloumi Salad

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Halloumi is definitely top of list when it comes to my favourite cheeses (if you haven’t tried it yet, please do so as soon as humanly possible). It’s a firm cheese that can be fried or grilled without melting and it kinda squeaks like cheese curds when you bite into it. I love the fried halloumi alongside these fresh, finely chopped veggies to balance out it’s salty goodness. I highly recommend popping to your local international isle or shop for some za’atar seasoning as it really makes this salad extra delicious.

Check out the recipe video below for a tutorial on how to make salty, tangy, refreshing salad:

Print Recipe

Chopped Halloumi Salad

Halloumi is definitely top of list when it comes to my favourite cheeses (if you haven’t tried it yet, please do so as soon as humanly possible). I love the fried halloumi alongside these fresh, finely chopped veggies to balance out it’s salty goodness.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dinner, Lunch, Supper

Cuisine: Canadian, Middle Eastern

Keyword: Cheese, cucumber, mint, parsley, radish, tomato, za’atar

Servings: 2

Calories: 274kcal

Ingredients

• ½ package halloumi cheese 100-150 g
• 3 tbsp olive oil divided
• ½ english cucumber
• 2 medium tomatoes
• 4 large (6 small) radishes
• ¼ cup packed parsley leaves
• ¼ cup packed mint leaves
• ½ lemon juiced
• 1 tbsp red wine vinegar
• sea salt and pepper to taste
• za'atar optional

Instructions

• To fry the halloumi: chop the halloumi into small, bitesize cubes.
• Heat a medium sized skillet over medium-low heat.
• Once the skillet is warm, add 1 tbsp olive oil and then the cubes of halloumi.
• Let the halloumi fry on one side for a few minutes or until the cheese is golden brown. Be careful not to burn the cheese – it can burn quite quickly.
• Flip the halloumi and fry the other side. 
• Remove from the pan, transfer to a bowl and place in the fridge while you prepare the rest of the salad.
• To make the salad: finely dice the cucumber, tomatoes and radishes and add to a large bowl.
• Finely chop the herbs and add to the bowl.
• Grab the chilled halloumi from the fridge and add it to the salad.
• Add the remaining olive oil, lemon juice and red wine vinegar.
• Season with sea salt and pepper to taste. Add a generous sprinkle of za’atar if using.
• Toss to combine and serve immediately.